Join me in my ever long journey for new dishes, new drinks and new experiences. Maybe a story about a special here, or a joke from a server there, whatever. All I know is that I am not the only one out there looking for that site of solidarity, a moment of security and relaxation. A restaurant is more than its lights, its walls or its floor. It’s comprised of the life that’s in it. All I want is for my guests to feel as relaxed and comfortable here as I do.

Wednesday, October 7, 2009

Tribute

This week I want to start out by saying goodbye to a dear friend.

For 68 years Gourmet magazine has offered the insights of the world to its readers, bringing to their homes exotic sights and flavors well before most were able to travel and see them for themselves.

Sure, it may not have been as smart or as good looking as younger sister mag Bon Appetit, but as the nation's longest running culinary magazine it has inspired countless home cooks and chefs alike, a legacy in and of itself.

So as a tribute to Gourmet I have chosen a cocktail featured in the "Gourmet's Favorite Cocktails" section on their website, which showcases the best cocktails that they have published since their inception, categorized by decade! Check it out while you can!

With a lot to choose from (and more to appear as specials later on) I settled on a simple yet delicious cocktail from the 1970's: a combination of champagne and Lillet, a French Aperitif comprised of a blend of 85% white wine and 15% citrus liqueurs, garnished with a healthy twist of orange.

To me, no drink pays respect like a glass of bubbly, and to raise a drink that comes from the source of inspiration is the ultimate tribute.

Cheers to you, old friend!

As for the dinner special, I came up with a dish worthy of any food magazine's cover:

Keeping with my earlier promise, I am continuing my quest to present dishes that embody the seasonal transition by combining the light attributes of summer with the earthiness of autumn, and this one sure fits the bill.

First, I slowly smoked chicken thighs with applewood until the meat is a beautiful, dark amber that I rolled with chevre goat cheese as a filling for thin crepes made with parsley, chives, thyme and rosemary.

Then, for a sauce I shaved the kernels of fresh, local corn that I blended with the rich corn stock made from the cobs. Once strained and thickened with Agar Agar (a vegetarian alternative to gelatin that I also use for my "Ding Dong" dessert), this sauce has an amazing velvety texture that packs an unbelievable punch of pure corn flavor!

For the finishing touch, I topped the crepes with a mound of local lobster mushrooms that I sauteed simply in butter and chives to allow their flavors to shine.

About Me

Let me clear about “Blogging and Me” - even though I am against the shameless self-interested plug, I’m not against speaking out for what you believe in, and I believe in my restaurant. Not as a money market ploy whose sole agenda is to pry the wrinkled dollar bills from those who pass by my door… No - I believe in the values of life, love and friendship, and yes, neighborhood. Even beyond eminent high-rises in an ever-changing skyline, we still know where to call home.
I believe my co-workers are my friends, even my family. I believe those whose pass through my doors aren’t expecting a fake smile or self-righteous behavior. I believe in a genuine, comfortable and social environment. I believe that my restaurant is a part of the other businesses of my community, not an enemy/competition of them.
But mostly, I believe in food.